Alright, this was so good that I am planning on making it again tonight but with some tempeh.  This was literally thrown together with what I had laying around in my refrigerator and now that I think about it…bits and pieces of my other recipes.   I had some leftover peanut sauce, the tofu was begging to be cooked, my dad brought me a mango, the zucchini and peppers were not going to last forever, and the brown rice noodles were just staring at me begging to be used.  This was not so much a recipe than some chopping, marinating, reheating, and boiling.  It is also more than a week later that I am writing this recipe down, so you may have to wing it like I did!

Peanut Sauce

1/4 cup peanut butter/cashew butter/almond butter (no sugar added)
1 tblsp  soy sauce
1 tblsp maple syrup
1 tbslp lime juice
2 garlic cloves, finely chopped
1 inch ginger, finely chopped
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red pepper flakes to taste
chili garlic sauce to taste

Put this all in a small saucepan and stir to combine.  Over medium heat bring to a boil, take off heat, cool, and puree till smooth.  Reserve till later.  You may need to add some hot water when you are ready to serve it.

Asian Inspired Slaw

1-2 zucchini, diced or cut into strips (I throw this in a bowl wrapped in some paper towels and put a can of tomatoes on top of it to weight it down and get rid of some of the extra moisture)
1 red pepper, diced or cut into strips
1 mango, diced or cut into strips
1 c. fresh diced pineapple
1/2 red onion, diced
1 jalapeno, seeded and diced
2 tblsp soy sauce
2 tblsp rice wine vinegar
1-2 tsp. toasted sesame oil

Toss it all together and put it into the refrigerator.  Reserve until ready to serve.

Honey Soy Tofu

1 package of organic non-GMO  Extra Firm Tofu, cut in half lengthwise, wrap each half in two layers of paper towels, place on cookie sheet and weight down with a pan and some cans on top of it (gets extra moisture out of the tofu)
3 tblsp. honey
3 tblsp. soy sauce
1 tblsp. umeboshi brown rice vinegar
2 tsp. toasted sesame oil
1 tblsp. finely chopped/grated fresh ginger
3 cloves finely chopped/grated garlic
1 c. panko breadcrumbs
1 tblsp olive/coconut oil

After the tofu has been weighted down for a few hours, cut it into sticks or cubes and place it in a baking dish and pour the marinade over it.  Turn tofu over to coat it and stick it in the fridge (turning every once in a while) for a few hours (which will give you maximum flavor).  Put panko breadcrumbs in a bowl and roll marinated tofu in it to coat.  In a large skillet (I usually use a non-stick skillet for this), heat up the oil, and pan fry tofu until it has a nice crust on it.  Remove and set to the side.

Brown Rice Noodles (or whole wheat spaghetti)

Cook half the package according to the package directions.

Now it’s all about assembly.  In a large pan take the hot noodles and peanut sauce and toss together until combined and warm.  Serve some tofu and slaw on top and top with a sprinkling of panko bread crumbs.  It’s also great room temperature.